Easy Cheesecake Recipes - The Best

(Updated Version)

Easy and delicious cheesecakes! One simple way to keep them affordable and perfect is by using a budget-friendly bottom layer. Over the years, I’ve used affordable options like cream crackers and digestive biscuits. For the top layer, you can choose between cream cheese, condensed milk, or fruit purees. That’s all there is to it! Let’s make some delicious cheesecakes together.

No Bake Cheesecake

Ingredients

For the bottom layer

160g cream crackers - crushed to a fine consistency

70g melted butter - adjust quantity to preference

For the top layer

200g cream cheese, softened

1 cup condensed milk

2-4 tbsp lemon juice  - adjust to taste

 

Optional:

Sliced red and green cherries

 

Method

For the bottom layer

Combine the crushed cream crackers and melted butter until evenly mixed.

Press the mixture into a greased springform pan, ensuring it is firmly flattened.

Place the pan in the fridge to set for approximately one hour.

 

For the top layer

In a mixing bowl, whip or whisk together the cream cheese, condensed milk, and lemon juice until a smooth mixture is achieved.

Press into a baking pan and set it in the fridge for at least 4 hours. 

Next, bring it out from the fridge and spread the cheese mixture evenly over the top.

Use a fork to create a simple pattern on the surface of the cheese mixture.

Gently press the optional cherries onto the cheesecake.

Allow the cheesecake to set overnight in the fridge before serving.

Eggless Orange Cheesecake 

Ingredients 
For the bottom layer 
180g digestive biscuits, crushed 
90g melted butter (adjust quantity according to preference) 

For the top/cheese layer 
250g cream cheese 
1 tin condensed milk (400g) 
1/3 cup fresh orange juice 
1 tsp orange zest

Method 
For the bottom layer 
Combine crushed biscuits with melted butter until evenly mixed. 
Press and compact the mixture into a greased pan to form the bottom layer. 
Place the pan in the fridge to set while preparing the top/cheese layer. 

For the top/cheese layer 
Cream the cream cheese until soft and smooth. 
Gradually pour in the orange juice, condensed milk, and orange zest. 
Continue to cream until a smooth consistency.  
Gently tilt and spread the cream cheese mixture over the prepared bottom layer in the pan. 
Bake at 170°C for approximately 30 minutes until the cheese layer is soft and slightly jiggly/wobbly in the center. 
Allow the cheesecake to cool down to room temperature, then ideally chill it in the refrigerator for 24 hours to enhance flavors and firmness.
Once chilled, slice and serve, optionally garnishing with fresh orange slices for added presentation. 

Mango Cheesecake 

Ingredients

For the bottom layer

250g cream crackers - crushed

100g salted butter 

 

For the top layer

1 (about 500g) ripe mango - remove skin and seed.  Process/blend for a thick puree

250g mascarpone cheese

150g cream cheese

1/2 cup granulated sugar

 

Method

For the bottom layer

Crumble crushed cream crackers and butter together. 

Press crumble into a greased springform pan. 

Leave it to set in the fridge for about an hour.

 

For the top layer

Whisk both types of cheese with sugar over low speed until smooth.

Add in mango puree and continue to whisk for a smooth consistency.
Pour over the bottom layer.

Bake on preheated oven at 180C for about 1 hour or until the top layer is fully set and does not jiggle. 

Cool down the cake and chill in the fridge.

Pandan Cheesecake 
Ingredients 
For the bottom layer 
150g cream crackers or digestive biscuits 
75g softened salted butter 

For the top layer
200g mascarpone cheese 
150g cream cheese 
1/2 cup caster sugar 
1/3 cup yogurt 
3 eggs 
10 pandan/screwpine leaves (processed/blended with 1/4 cup water to extract juice) 

Method 
For the bottom layer
Crush cream crackers or digestive biscuits until smooth, then mix with softened butter until crumbly. 
Press the mixture into a greased springboard pan to form the crust.
Allow it to set in the fridge while preparing the cheese topping. 

For the top layer
In a mixing bowl, combine mascarpone cheese, cream cheese, yogurt, and caster sugar. Beat with a mixer on low speed until smooth.  
Gradually add the pandan juice and eggs one by one, continuing to beat until well incorporated. 
Pour the cheese mixture over the prepared crust in the pan. 
Bake in a preheated oven at 170°C for approximately 1 hour or until the top of the cake is browned and set. 
Once baked, allow the cheesecake to cool before slicing and serving.  

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Chocolate Cheesecake 
Ingredients 
For the bottom layer 
180g digestive biscuits, crushed 
90g softened butter 
3 tbsp cocoa powder 

For the top layer 
250g cream cheese 
1 tin (about 380g) condensed milk 
1/3 cup lemon juice 
1 egg 
1 egg white 

Method 
For the bottom layer 
Combine the crushed digestive biscuits, softened butter, and cocoa powder in a bowl, mixing until crumbly. 
Press and compact the mixture into a greased baking tray to form the bottom layer. 
Place the tray in the fridge to set while preparing the top cheese layer. 

For the top layer 
Whisk cream cheese until smooth.
Gradually add the condensed milk, lemon juice, egg, and egg white, whisking gently until a smooth consistency is achieved. 
Pour the cheese mixture over the prepared bottom chocolate layer, spreading it evenly. 
Bake in a preheated oven at 165°C for approximately 40 minutes or until the cheese layer is set but still slightly wobbly. 
Remove from the oven and allow the cheesecake to cool down to room temperature. 
Once cooled, place the cheesecake in the fridge for at least 1 day to chill and set.